枯草芽孢杆菌与产朊假丝酵母发酵豆粕的酶活力测定  

Determination of Enzyme Activities from Bacillus subtilis and Candida Nguyen Fermentation Soybean Meal

作　　者：曾亚桐 张怡[1] 朱秋菊 童应凯[1] ZENG Yatong;ZHANG Yi;ZHU Qiujv;TONG Yingkai(Tianjin Agricultural University,Agriculture and Resources and Environment College Biotechnology,Tianjin 300384,China)

机构地区：[1]天津农学院农学与资源环境生物技术系,天津300384

出　　处：《天津科技》2018年第6期54-57,62,共5页Tianjin Science & Technology

基　　金：天津市大学生创新训练计划项目(201710061118)

摘　　要：通过枯草芽孢杆菌与产朊假丝酵母单菌种和混合菌发酵豆粕,对不同发酵时间段的豆粕进行蛋白酶和淀粉酶活力的测定。蛋白酶活力的测定数据表明,混合菌种发酵最佳培养时期为60~72,h;淀粉酶活力的测定数据表明,混合菌种发酵最佳培养期为24,h。综合数据得出结论:枯草肠杆菌与产朊假丝酵母混合发酵豆粕能够大幅度提高降解抗营养因子的速率,其混合发酵的最佳时间为60~72,h。In this experiment,soy bean meal was mixed and fermented by Bacillus subtilis and Candida Nguyen,and determination of protease activity and amylase activity in different fermentation periods was carried out.The data of protease activity assay showed that the best incubation time of mixed strain fermentation was 60~72,h.The data of determination of amylase activity showed that the best incubation time of mixed strain fermentation was 24,h.It is concluded from the comprehensive data that the mixed fermentation of Bacillus subtilis and Candida Nguyen can greatly improve the efficiency of the degradation of the anti-nutritional factors.The optimum time for mixed fermentation is 60~72,h.

关 键 词：枯草芽孢杆菌 产朊假丝酵母 混菌发酵 酶活力 发酵豆粕 

分 类 号：S635.3[农业科学—蔬菜学]